A Quote by Lewis Carroll

It was for bringing the cook tulip-roots instead of onions. — © Lewis Carroll
It was for bringing the cook tulip-roots instead of onions.
We may find the Divine to be 3,000 times what we think it is now. It's like asking the tulip there to explain you. The tulip is a beautiful creation, with millions of atoms cooperating with each other to produce great beauty, but ask that tulip to talk about you, and it can't do it. It doesn't have those perceptive abilities. Wouldn't it be conceited to suggest that I had the abilities to describe the deity?
I love onions. I cook with them all the time.
I do not like onions. It's so funny because I am probably one of the least picky eaters ever. Pretty much any type of new food, I'll try it, I'll eat it. But onions, and pork. Pork and onions.
Onions make me sad, a lot of people don't realize that. When I'm cutting onions, I'm sad. Because the plight of onions, it's sad. But people don't realize I'm actually crying - they think I'm just reacting.
The thing about being at home versus being out in the world working is, it's a whole different vibe. When I'm home with my kids and partner, I will cook - even though she's a very good cook. She's learned over the years. We started with basics, you know, how to saute onions, how to saute mushrooms.
Mind can only desire, and each desire is going to be frustrated. Instead of bringing more meditation, it will bring you more frustration. Instead of bringing you more love, it will bring to you more anger. Instead of silence and peace, it will bring more traffic of thoughts.
The universe is simmering down, like a giant stew left to cook for four billion years. Sooner or later we won’t be able to tell the carrots from the onions.
To this day, I hate walnuts and I hate onions because on weekends when the walnuts and onions were in season, we were out there first thing in the morning and out there until the sun went down topping onions or picking walnuts.
I love to cook. In fact, at this exact moment, I am trying something new: I am cooking a whole chicken in my crockpot, which I've never done before. I browned it with garlic powder, salt and pepper, and I put a bunch of celery and onions - which I'll have to hide from the children because they claim to hate onions - and I'm going to make homemade mashed cream potatoes. I always, before I leave for work in the morning, have supper cooking. That way, when I come home and they come home from school, there's all kinds of good smells in the house.
When our employees walk in in the morning, they see food. They have to cook. At the restaurants, we chop cilantro, onions, and limes two or three times a day. We make guacamole from fresh avocados.
When chopping onions, just chop onions.
This is every cook's opinion - no savory dish without an onion, but lest your kissing should be spoiled your onions must be fully boiled.
I chop a lot of onions because I love cooking, and the times where I've never cried chopping onions is when I'm not thinking about it, when I'm talking to someone or I'm listening to music.
There is a charm in making a stew, to the unaccustomed cook, from the excitement of wondering what the result will be, and whether any flavour save that of onions will survive the competition in the mixture.
You're strictly a tulip girl—a red tulip girl.
I use Stevia instead of sweetener. I add it to coffee or tea instead of sugar - you can even cook with it. The vanilla flavor is to die for!
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